Professional bodies

The Academy of Culinary Arts

The British branch of the Académie Culinaire de France established in 1883, was set up in 1980 by Messieurs Michel Bourdin and Albert Roux.

Since its inauguration under the Presidency of Michel Bourdin the membership has grown to over 150 members.

In 1993 Brian Turner succeed Richard Shepherd who was the Chairman for the past 6 years.

The aims and objectives of the Academy are :

• To create a body of like-mended men and women, dedicated and ready to emulate our profession based on an ancient and respected tradition, through education, guidance an example.
• To pursue and maintain the highest standards of international contemporary interpretation of classical cuisine and service.
• To encourage an develop talented apprenties and commis, both chefs and waiters, through the Annual Awards of Excellence.
• To organize and promote awards for Master Craftsmen every four years through the "Master of
  Culinary Arts" title founded on the Meilleur Ouvrier de France (M.O.F.) equivalent of a Hollywood Oscar which has been awarded by the French government since 1923.

Bagatelle is one of the 25 Associate Members, all selected suppliers of food, wines and equipment.

Campden and Chorleywood Food Research Association

CCFRA Group is the UK's largest independent membership-based organisation carrying out research and development for the food and drinks industry worldwide.

It is committed to providing industry with the research, technical and advisory services needed to ensure product safety and quality, process efficiency and product and process innovation.

Since 1999, Bagatelle is a member of the CCFRA.